These cake bars are quite possibly one of my favourite things I've created so far! They have a light, moist and cakey texture which I'm obsessed with. The bars have a rich, nutty flavour which tangy raspberry cuts through, adding a jam-like quality and making the bars reminiscent of the classic PB & J combination. I really hope that you'll try them as they're simply divine!
Three great health benefits: good source of fibre, promotes healthy skin, good source of antioxidants
Makes 12
Ingredients:
1 tbsp milled flaxseed
3/4 cup buckwheat flour
1 tsp gluten free baking powder
1/3 cup coconut butter (soft)
1/2 cup crunchy peanut butter
3/4 cup coconut sugar
1 tsp vanilla extract
2 tbsp almond milk
Generous 1/2 cup frozen raspberries
Method:
1) Make a flax "egg" by combining the flaxseed with 2 and a half tbsp water. Refrigerate for approximately half an hour, until thickened.
2) Preheat oven to 180 degrees C. Grease a square 8 x 8 inch cake tin with a little coconut oil.
3) Using a fork, mix together the buckwheat flour and baking powder in a bowl. Set aside.
4) Using an electric hand mixer (or a wooden spoon and lots of elbow grease!), cream together the coconut butter and peanut butter until soft.
5) Add the coconut sugar, vanilla, flax "egg" and almond milk and beat again using the electric hand mixer, until combined.
6) Fold in the dry ingredients (buckwheat flour and baking powder) using a metal spoon, followed by the raspberries and stir to combine.
7) Pour into the cake tin and smooth down the top. Bake in the preheated oven for 25 minutes, until golden and a knife or skewer inserted into the centre comes out clean. Leave to cool in the tin before removing and cutting into bars.
Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats
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